Violet Queen loaded Hasselback potatoes with smashed avocado and bacon
Place the potatoes on a wooden spoon as a cutting guide so you don't slice all the way through.
These eyecatching Hasselback potatoes are fully loaded for maximum impact.
16 Violet Queen potatoes, all roughly the same size
Olive oil, to drizzle
6 rashers of streaky bacon
1 spring onion, finely chopped
50g Cheddar cheese, grated
Sea salt & black pepper
1Preheat the oven to 180°C
2On a chopping board take one potato at a time and cut thin slices into it until almost cutting through but not quite. A good way to ensure you don't is to place the potato on a wooden spoon, using the sides of the spoon as your guide.
3Place the potatoes into a large roasting tray and drizzle with olive oil. Rub the olive oil into the potatoes, season and turn cut side down.
4Place in the oven for 15 minutes. After 15 minutes turn all the potatoes so the cut side is facing up and place back in the oven for a further 15-20 minutes or until crispy.
5While the potatoes are cooking, fry or grill the bacon until crispy. Allow the bacon to cool before chopping into little pieces.
6Once the potatoes are cooked, remove from the oven and place cut side up on a serving dish.
7Peel and mash the avocado.
8Sprinkle with the cheese and top each with a spoon of smashed avocado, the crispy bacon and spring onion.